Wash dried gourd (kampyo) is water. Rub with salt until soft. Rinse off in water. Soak in water for an hour. Bring water to boil and drain off water. Add dashi. Cook until crisp-tender. Add sugar, mirin, and shoyu. Cook over medium heat until juices have evaporated. Cool on a plate.

You may cut the kampyo into 8" slices before cooking if you are going to use them for futomaki.